The Best Brown Butter Brownies

A super fudgy and ultra chocolatey brownie. With their rich, chewy texture and crinkled, glossy tops, these brown butter brownies are about to become your new favorite dessert!

I’ve got three words for you. Brown. Butter. Brownies. Oh yes, you heard that right. Brown butter isn’t just for blondies folks. I’ve been holding on to this recipe for awhile now, mostly because every time I bake a batch of these brownies they disappear before I even have a chance to snap a pic. They are totally and completely irresistable. I finally had to slap a giant sign over the top of the pan that read, “DO NOT EAT. OR ELSE!”. Needless to say, brownies are a hot commodity in our house.

Being the chocolate lover that I am, I’m always in the mood for a delicious and decadent brownie. I’ve got a whole list of brownie recipes worth turning on your oven for. Some of my favorites are these Better Than Box Mix Chewy Fudge Brownies and when I want just a few brownies to share, I make these Small Batch Brownies. And let’s not forget these Brownie Mint Chip Ice Cream Sandwiches which combine brownies with ice cream. Because we all know brownies are just better a la mode.

If brown butter wasn’t the best thing to ever happen to brownies, I’m not sure what is. In case you hadn’t noticed, I sort of have a thing for brown butter and I couldn’t be more excited to share this recipe for the best ever brown butter brownies. If you’re usually a jump-straight-to-the-recipe kinda baker, just hold your horses for two seconds and read through this post first. There are a few tricks and tidbits that I think you’ll find helpful as you set off to bake the perfect batch of brownies.

Why are these brownies so good?

It’s all in the butter. Brown butter is where it’s at bakers. The slightly nutty, warm, caramel notes of the brown butter elevate this fudgy brownie to next level status. And to throw in an added twist we are using salted butter for this recipe. No need to add any extra salt to the batter. Believe me when I say the flavor of these brownies is lights-out delicious!

Quick and easy.  This simple recipe is easy to whip up in a hurry when that chocolate craving strikes. With just 7 basic ingredients that you probably already have in your pantry, you’ll have perfectly rich and fudgy brownies ready in under an hour.

Hello shiny, crackly tops. Paper thin, shiny tops are the hallmark of a good brownie in my book. I love that delicate, lighter-than-air, crispy crust that flakes apart with every bite. To get that scrumptious brownie top we beat the sugar and eggs together for a bit before slowly adding in the chocolate and butter. This helps to form an almost meringue-like texture that floats above a chewy, fudgy bottom. Pure heaven!

The texture is amazing! These brownies are made with both cocoa powder and melted bittersweet chocolate for a more intense chocolate flavor. Since we incorporate both types of chocolate into the batter the result is a perfectly chewy and ultra fudgy brownie that will keep you coming back for more.

What is brown butter?

I’m so glad you asked! Brown butter just so happens to be one of my favorite ingredients. It heightens the flavor of both sweet and savory goodies and adds a complexity and richness that you just can’t get with regular butter. I won’t bore you with all the science-y details, but basically we are toasting the milk solids found in butter until they are a rich, golden brown. As the butter gently melts and cooks, the flavor, color, and aroma changes right before your eyes. Brown butter adds a warm, slightly nutty, caramel flavor to baked goods that makes everything extra delicious. Now that you know what brown butter is, read on for a quick step-by-step on how to make it. All you need is a saucepan, a spoon, and well…butter, of course!

How to make brown butter

If you haven’t made browned butter before, don’t you worry. You’ve come to the right place. The process is super easy and takes just 5-ish extra minutes. It’s well worth it, trust me. To brown the butter, follow the simple steps below and prepare to be amazed when you taste these AH-mazing brown butter brownies.

Step 1: Melt the butter in a medium saucepan over medium heat. Stir every minute or so until fully melted.

Step 2: As the butter melts it will start to foam and you’ll want to stir it a bit more frequently while keeping one eye on the pan at all times. The butter can go from light golden to totally burnt in no time so the pan does require a little babysitting. As the butter begins to foam and bubble it will make a low crackling sound. Keep stirring and watch for golden brown bits to form in the pan.

Step 3: Once the butter turns a beautiful, toasty brown color the crackling sound will stop and you’ll smell a toasted, nutty aroma that is heavenly. You’re looking for a golden brown, amber color in the center of the pan. Little bits of brown butter goodness will fall to the bottom of the pan and grow darker the longer you leave the butter over the heat.

Step 4: Remove the pan from the stove top and carefully transfer the hot butter to a bowl. That’s it!

How to make brown butter brownies

These brownies are not only incredibly delicious, but they are also incredibly easy to make. You can use a stand mixer fitted with the whisk attachment, or a hand mixer works great too! Follow the step-by-step guide below and check the recipe card for ingredients and detailed instructions.

Step 1: Transfer the brown butter to a large mixing bowl. Immediately add the bittersweet chocolate chips, cocoa powder and vanilla. Whisk together until smooth and shiny. Set aside to cool for 8 to 10 minutes.

Step 2: In a separate bowl, add the eggs and granulated sugar. With mixer on medium-high speed, mix for 3 minutes until thick and pale in color. This step helps create those glossy, crinkled brownie tops so be sure to mix for the full 3 minutes.

Step 3: Add the cooled chocolate and brown butter mixture to the egg and sugar mixture and mix to combine, about 30 seconds.

Step 4: Add the flour, salt (if using unsalted butter) and semi-sweet chocolate chips to the bowl. Use a large spatula or wooden spoon to stir in the dry ingredients. Be sure not to over mix. A few streaks of flour remaining is perfect.

Step 5: Transfer the batter to a 9 x 9 (or 8 x 8) baking pan lined with parchment paper. Use an offset spatula to spread the batter into the corners of the pan, leveling off the top.

Step 6: Bake on the center rack of the oven for 45 to 50 minutes. The brownies are done when a toothpick inserted in the center of the pan comes out with a few sticky crumbs remaining. If the toothpick is wet with batter, bake a few minutes longer and test again. Remove the pan from the oven and cool completely before slicing into squares. Dust with flakey sea salt if desired.

Tips for perfect brownies

Ok, if you’ve read this far you deserve a brownie. The good news is your almost well on your way to baking the very best batch of brownies EVER. But before you crank up the oven and break out the mixing bowls, lets chat brownie tops. I’ve made a lot {and I mean a LOT} of brownies in my day and if there isn’t a shiny, crackly top situation happening, it’s kind of a deal breaker. To get those coveted glossy tops we first start by mixing the chocolate into the hot brown butter with a dash of vanilla. Once the chocolate and butter mixture cools a bit, we beat the eggs and sugar together for 3 minutes until light and fluffy. The mixture should be pale in color and stream in ribbons off of the whisk attachment.

Next we’ll slowly stream the chocolate and butter into the egg and sugar mixture with the mixer running on low. Be careful that your chocolate isn’t too hot or you risk scrambling the eggs. The chocolate and butter should be just warm to the touch and cooled for about 10 minutes. Continue to mix for a minute until fully incorporated and then remove the bowl from the mixer and STIR the flour into the batter. Be careful to fold in the flour gently and not to over mix. Leave a few streaks of flour in the bowl as you pour the batter into your prepared pan. Since these brownies are on the thick side we them bake low and slow at 325 degrees for 45 minutes. The brownies may puff up a bit in the oven but will deflate slightly as they cool. And there you have it….shiny, crinkly, glossy, flakey brownie tops are born!

How to store

Brownies are always best eaten within a day or two of baking. To keep your brownies from drying out, store them tightly wrapped in a cool, dry place. Some say that storing your leftover brownies with a slice of bread will keep them moist but I kinda doubt these will stick around that long. It is worth noting that I’m a big fan of brownies fresh from the freezer…cold, chocolatey brownies are soooo good!

Make these brownies friends! They’ll be the easiest thing you make all week and I just know you’re gonna love them as much as I do. And give me a shout in the comments below if you have any requests for more brownie flavors and add-ins….I’m always looking for a reason to make more brownies.

Happy Baking!